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The Class Element No One Talks About
Luxury restaurants thrive on unspoken rules.
If you know them, you’re “refined.”
If you don’t, you’re judged.
Tipping becomes a gatekeeping tool.
It’s not about rewarding effort—it’s about signaling status.
Servers Deserve Fair Pay—But Customers Deserve Honesty
Let me be clear:
- Service workers deserve fair wages
- They shouldn’t rely on customer guilt to survive
But:
- Restaurants shouldn’t double-dip
- Customers shouldn’t be shamed
- Pricing should be transparent
If a restaurant needs 44% more to operate, just charge it.
Don’t turn customers into villains.
Why I Still Don’t Regret the $0 Tip
I didn’t stiff anyone.
I paid:
- The menu price
- The tax
- The mandatory service charge
What I refused to pay was a social ransom.
If that makes me unpopular, so be it.
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